The Best Cloud Bread Recipe

The Best Cloud Bread Recipe

Yield: 10 pieces

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

  • 4 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2 ounces low fat cream cheese
  • 1 teaspoon Italian herb seasoning
  • 1/2 teaspoon sea salt
  • 1/4 - 1/2 teaspoon garlic powder

Directions:

  1. Preheat the oven to 300 degrees F. If you have a convection oven, set on convect. Line two large baking sheets with parchment paper.
  2. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.
  3. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.
  4. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4 inch circles, 3/4 inch high. Make sure to leave space around each circle.
  5. Bake on convect for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!
NOTE: 1) The Best Cloud Bread Recipe can be stored in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking. 2) Go easy on the garlic powder the first time you make it. I like adding 1/2 teaspoon, but that might be a little much for some palates.

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

The Best Cloud Bread Recipe #lowcarb #glutenfree #grainfree

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63 comments on “The Best Cloud Bread Recipe

  1. TraciB.posted January 9, 2017 at 8:02 am Reply

    Just wondering, do you think you can use no fat cream cheese in this recipe? Or even the part yogurt blend cream cheese that is offered at my local grocery store?
    Thank you!

    • Sommerposted January 9, 2017 at 8:55 am Reply

      Hi Traci,

      Definitely! You can use an kind of cream cheese in this recipe. :)

      • Sarahposted January 9, 2017 at 8:58 am

        Can you use cottage cheese? or yogurt?

        Thanks,

      • Sommerposted January 9, 2017 at 9:45 am

        Hi Sarah!

        You can use an equal amount of drained cottage cheese, however I like the flavor better with cream cheese. I’ve never tried it with yogurt. If you decide to use yogurt, please report back. I’d love to hear how it turns out! :)

  2. Melanie @ Gather for Breadposted January 9, 2017 at 9:11 am Reply

    I’ve been meaning to make this for the longest time. Looks perfect!

  3. Naomiposted January 9, 2017 at 10:10 am Reply

    Hmmm . . . I need to try this! I’m liking the looks of it! 

  4. Kevin @ Closet Cookingposted January 9, 2017 at 11:24 am Reply

    I so need to try cloud bread!

  5. Jenny Flakeposted January 9, 2017 at 12:34 pm Reply

    This looks fantastic Sommer!

  6. Retta Diehlposted January 9, 2017 at 4:24 pm Reply

    Just wondering how many calories if made exactly as your recipe. Thank you.

    • Sommerposted January 12, 2017 at 12:28 pm Reply

      Hi Rhetta,

      We don’t usually provide nutritional facts, because so many of the tools available vary greatly in their calculations. However, according to the My Fitness Pal app, two slices contains: 3g fat grams, 38 calories, 1g carbs, and 2g protein.

      Hope this helps!

  7. Maria Lichtyposted January 9, 2017 at 4:33 pm Reply

    Great recipe!

  8. Julie | Table for Twoposted January 10, 2017 at 7:29 am Reply

    I’ve seen this so much but never made it. I think you’ve given me a reason to finally give it a go!

  9. Mary @ LOVE the secret ingredientposted January 10, 2017 at 11:46 am Reply

    Very interesting, I’ve seen this before but never looked into what it actually is. Sounds like a great idea!

  10. RKposted January 11, 2017 at 5:20 pm Reply

    How long do these keep after baking — what is the recommended way to store? Could they be frozen? Thank you:)

    • Sommerposted January 12, 2017 at 12:11 pm Reply

      Store them in a zip bag and either place in the refrigerator for up to 3 days, or you can freeze them. However they taste best fresh.

  11. Beverleyposted January 22, 2017 at 3:52 pm Reply

    I made these (as per the recipe) and they tasted great but were pretty flat 😣 What did I do wrong??

    • Sommerposted January 22, 2017 at 9:37 pm Reply

      Hi Beverley,

      Was your mixer still foamy when you placed it on the baking sheets? You might have over mixed it. Another thought is the cloud bread pieces stay about the same size and height as you spread them on the baking sheets. Maybe you spread them too thin?

      • Caitlinposted March 13, 2017 at 12:40 am

        I think the same thing happened to me. Tasty but thinned out. They had similar color to your recipe photos but they were thin and mishapen.  Any ideas how long it takes to get the right whipped consistency when using an electric hand mixer? I spent about 15 mins and it didn’t seem fluffy enough.

  12. Laura S.posted January 24, 2017 at 9:20 pm Reply

    I recall back in the early days of my low carbing (almost 2 decades ago) Cleochatra (username) came up with this recipe. Although, she used to say don’t get the yolk and cheese mixture totally smooth. A few yrs back she was still writing low carb articles and recipes for Examiner…don’t know if she still is.

    This ‘bread’ is also very good as toast.

    • Hannaposted July 21, 2017 at 2:29 am Reply

      Your eggs must be room temperature for whipping. That is how they whip up to a larger volume.

  13. Laura S.posted January 24, 2017 at 9:22 pm Reply

    Oh.. P.S.. … She called them Oopsie Rolls. She had been trying to come up with another recipe and made mistakes and these were the result of her oopsie moment.

  14. Stephanieposted January 28, 2017 at 4:24 pm Reply

    Have you tried a hand blender with whisk attached?  I made a bread the other day that called for the whites to be separated and whipped, even with the hand blender it took 10 minutes for soft peaks.

  15. Yvonneposted February 10, 2017 at 11:32 am Reply

    I dont have a stand mixer. Will a hand mixer work?

    • Sommerposted February 22, 2017 at 9:45 am Reply

      Hi Yvonne,

      As long as your hand mixer is powerful enough to whip meringue, it should work. :)

  16. Sairahposted February 23, 2017 at 8:31 am Reply

    Hi I’m more on a paleo-ish diet so I was wondering if I could subsitute the cream cheese with maybe organic butter or oil? Thanks

    • Sommerposted March 1, 2017 at 7:22 pm Reply

      Hi Sairah,

      No, unfortunately I don’t believe it would hold its shape. Maybe you could fudge it with raw cottage cheese?

  17. Kayposted March 4, 2017 at 10:34 am Reply

    Is there a way to store this bread? Does it freeze well?

  18. Jadeposted March 13, 2017 at 6:05 pm Reply

    Mine are never that fluffy! I even beat the egg whites twice as long. Any tips?

    • Samanthaposted June 19, 2017 at 8:37 pm Reply

      It is possible to overbeat egg whites and then they weep. It’s important to get them to the stiff peaks but not beat too long. Also, when adding the egg whites to the yolk mix, first fold in about a third of the whites to sorta get the mixture lightened up and ready for the remaining whites. Then fold in the rest of the whites. Hopefully this helps! 

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  20. Laurenposted March 19, 2017 at 5:01 pm Reply

    Would ricotta cheese work instead of the cream cheese. Or yogurt cheese?

    • Sommerposted March 20, 2017 at 5:26 pm Reply

      Yes, ricotta or cottage cheese would definitely work. :)

  21. ILKOposted March 23, 2017 at 6:11 pm Reply

    What is cream of tartar please. I don’t have that on hand and just wondering if I can use something else instead. Thank you. 

    • Ashleyposted March 29, 2017 at 2:13 am Reply

      It’s tartaric acid, a chemical compound found in wine barrels. It’s a white powder and sold in the spice aisle of the grocery store.
      Its role in this recipe is to stabilize the egg whites so they have more loft. I’ve heard that you can replace it with an equal amount of lemon juice or white vinegar, but with the caution that it may not turn out the same, so do a trial. Another option is to just leave it out and make sure your egg whites are very thoroughly whipped, but don’t go so far that they tighten up and get weepy.

  22. Monicaposted March 29, 2017 at 12:56 pm Reply

    Has anyone used this as mini pizza crusts? I am guessing it would just melt if you attempted to rebake it?

    • Asmittenposted April 7, 2017 at 11:25 am Reply

      I would like to try, but just put them under the broiler, so it was just 2 mins.

    • Katlynposted May 17, 2017 at 10:19 pm Reply

      Yes! They are yummy used this way.

  23. Kathyposted April 12, 2017 at 4:32 pm Reply

    Can you use this in place of pizza crust?

    • Sommerposted April 18, 2017 at 8:44 am Reply

      Hi Kathy,

      Yes! Just made them ahead, add toppings, and heat just until the cheese melts. :)

  24. Melissaposted April 22, 2017 at 7:25 pm Reply

    3oz sour cream works well too

  25. Stephanieposted April 25, 2017 at 5:10 pm Reply

    I’m going to try this with a cream cheese alternative I found at Publix. I’m also a dairy free person. I’ll let you know how it goes.

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  34. Millsposted May 8, 2017 at 1:17 pm Reply

    I am doing Whole30 and cream cheese is out. Have you ever tried it with coconut cream? I’m wondering if that would work as a substitute?

    • Carrieposted May 9, 2017 at 4:13 pm Reply

      Interesting. Let me know how it works please!

  35. Barbaraposted May 10, 2017 at 3:29 pm Reply

    Just finished making these. Substituted 4 T Greek Yogurt for cheese.
    Note that when you start to fold in the egg whites, start with a small amount and work into the egg yolk mixture, then add another third, until done, this will help your mixture stay fluffier.
    Had to adjust the temp on my small convection/toaster oven down to 275 degrees and turned a quarter every couple minutes to have them brown evenly. Thanks for the great recipe!!

  36. Bonnieposted May 11, 2017 at 2:20 pm Reply

    I have made a lot of cloud bread recipes, but this one really is “the best!” I left the garlic powder out because I am allergic so that could be why they seemed a touch too salty for me,  however  they are still delicious with burgers. Thanks for posting this recipe!

  37. Margretposted May 21, 2017 at 4:41 pm Reply

    Made these with lowfat cream cheese…after they baked I made mini pizzas putting them in a 350 degree oven for anther 10 min..I used tomato sauce,peperoni and cheese on top..turned out great

  38. 1 2 3 4 guitar chordsposted May 22, 2017 at 6:30 am Reply

    This look amazing!!!

  39. Kimberlyposted June 6, 2017 at 10:34 pm Reply

    Wow! These are good! The texture is a bit spongy but a worked really well with an egg and bacon avocado breakfast sandwich. I will definately make these again and look forward to trying lots of variations. :) thank you

  40. Jiaposted June 20, 2017 at 1:43 pm Reply

    Hi! I was wondering if anyone struggled with a “soggyish” center? I feel like I baked mine for a longer than reported but the inside still was a tad wet :( Otherwise they taste amazing!

  41. Karenposted June 23, 2017 at 3:55 pm Reply

    Question do you think this can be made with the egg whites and egg beaters?

    • Sommerposted July 5, 2017 at 11:35 pm Reply

      Hi Karen! I haven’t tried that, but it should work. However, the consistency might be a bit spongy without the yolks.

  42. Karenposted June 24, 2017 at 11:05 am Reply

    Great, easy to make recipe!  Thanks! It is so nice to be able to eat a sandwich again!  I read that they are better to eat within 12 hours, but I reheated mine in a 400 degree oven for about 3-4 minites and it was even better rhe second day.  Yum!!! So many possibilities!!!  

  43. Heidiposted July 5, 2017 at 10:57 am Reply

    I am a THM and I just made a batch of these with fresh rosemary! So delicious and easy to make! Thank you for sharing this recipe!

  44. Diyaaposted July 5, 2017 at 7:25 pm Reply

    Where’s the recipe? 

  45. Linda Marquisposted July 19, 2017 at 9:24 pm Reply

    What is the nutritional information please?